90g soft brown sugar
¾ tsp vanilla essence
3 large eggs, separated
110g self-raising flour, sifted
25g ground almonds
55ml UHT milk
90g dark chocolate, melted
Place dark chocolate in a heat-proof bowl and
set it over boiling water. Leave aside for it to melt.
Preheat oven at 170°C. Grease and line the base of a loaf tin.
Beat butter, sugar and essence until light and fluffy. Beat in egg yolks, one at a time. Add milk and melted chocolate. Cream until well combined.
Fold in sifted flour and stir in ground almonds. Whisk egg whites until just stiff. Fold the beaten egg whites into the creamed chocolate mixture. Pour batter into the prepared cake pan and bake for 55-65 minutes or until a wooden skewer inserted into the centre of the cake comes out clean.